Choosing the right water treatment can make all the difference to a cup of coffee, as Tim Ridley explains
Humans may be 60% water, but good old H20 is an even more essential part of coffee. It makes up more than 94% of an espresso and 98% of brewed coffee. So it’s not surprising that baristas have been paying increasing attention to the quality of the water they use.
There is growing recognition that the mineral composition and alkalinity of water greatly affect a coffee’s flavour. As a result, baristas have sought to optimise their water for taste. It is also necessary to treat water to protect coffee making equipment from the damage of water deposits such as limescale, particularly hot water boilers such as brewers and espresso machines.
この記事は Caffeine の April - May 2018 版に掲載されています。
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この記事は Caffeine の April - May 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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